Fermented Egg yolk

Manfred_18311

4 week fermented egg yolk on fried bread added some mushrooms and parsley. The recipe asks for one week fermentation but the result appeared to close to tooth glue, so by 4 weeks texture and flavor are just right on top.

Manfred_18311

The surface texture is comparable with colored candy, the consistence I would describe as jelly depending on the time period of fermentation it can be softer or stiffer. At 4 weeks the egg yolk is easy to handle just by using your fingers.  Since the recipe ask for salt fermentation it’s advisable to wash the salt off. As for taste and flavor, again it depends on the fermentation time. A shorter time of course results in a lighter taste compared to the more intense egg yolk flavor of the 4 week storage. No even sure if the recipe is correct in calling the process fermentation since the yolk is simply covered with salt and stored in a covert container at room temperature. I would place it closer to dry ageing.